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La fanfara

(The fanfare)

This course had this name because "it was very noisy but had little substance"; poor in its ingredients, beef's lung and heart, it origins from Barberino.

Cut the lung and heart in small pieces, brown them with garlic, sage, celery, carrot and then add some tomato purée diluted in a glass of water and cook it completely.

Text Tebaldo Lorini
Translated by Gianna Toni


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